Parangi Kai Puzhi Kuzhambu is a traditional South Indian dish made with yellow pumpkin (parangi kai) and cooked in a tangy tamarind-based gravy. Service hot with steamed rice.
Parangi Kai Puzhi Kuzhambu
Recipe by S Kamala
Course: KuzhambuCuisine: Indian, TamilDifficulty: Easy
Servings
6
servingsPrep time
5
minutesCooking time
15
minutesLooking for a tangy and flavorful South Indian dish? Try Parangi Kai Puzhi KuzhambuA made with yellow pumpkin and tamarind-based gravy. Perfect with steamed rice!
Ingredients
Yellow Pumpkin – 1 small piece
Garlic flakes – 10
Sambar (pearl) Onion – 10
Sambar Powder – 1 tablespoon
Turmeric Powder – 1/4 teaspoon
Tamarind – a small lemon size
Gingelly Oil – 2 tablespoon
Mustard – 1/2 teaspoon
Fenugreek seeds – 1/2 teaspoon
Asafoetida Powder – a pinch
Curry leaves – few
Salt – 1 teaspoon or as per taste
Directions
- Soak tamarind in water and extract the juice and make 2 to 3 cups of tamarind juice by adding enough water.
- Wash and remove the skin and seeds from the pumpkin and cut it into medium cubes.
- Peel the skin from garlic flakes and sambar onion.
- In a kadai put the oil and when it is hot add mustard. When it pops up add fenugreek and and asafoetida powder and fry till it become slightly red.
- Add garlic flakes, small onion, curry leaves and fry for few seconds.
- Then add pumpkin pieces along with sambar powder and turmeric powder. Mix well.
- Then add tamarind water and salt. Stir well and allow to boil on medium flame till the pumpkin is cooked soft.
- Remove and serve with hot rice.